No kneading, no waiting, and just 6 ingredients!
If you think making bread is difficult, this beer bread recipe will completely change your mind. I’m surprised I hadn’t posted the recipe until now! It’s a perfect end-of-summer bread that pairs well with comfort foods such as soups, stews, or chili.
Try it alongside either my Vegetarian Chili or Sweet Potato Chili.
In regard to beer, I normally use an Oatmeal Stout for the recipe. However, not wishing to make a special trip to the grocery store last night, I substituted what I had on hand: Dogfish Head 60 Minute IPA. Still turned out delicious! The first time you try the recipe, I’d recommend using a lighter beer, especially if you’re not a fan of heavier flavors or the classic IPA hoppiness. After that, feel free to experiment with different beers and see how they change the resulting flavor of the bread.
The concept of beer bread has been around for quite a while, and you can find similar recipes in old cookbooks or perhaps even written down by your grandmother on an index card. What follows is my family’s version of the popular recipe. Hope you like it as much as we do!
6 Ingredient Beer Bread
- 3 cups spelt or white flour (I’ve not tried, but a reader had success with oat flour) (380g)
- 3 tbsp brown sugar or date sugar (liquid sweeteners work as well) (30g)
- 1 1/2 tbsp baking powder
- 1 tsp salt
- 1 tsp onion powder
- optional, 2 cups shredded cheese such as Daiya
- 12 oz beer of choice
- optional, pats of buttery spread
Preheat oven to 350 F and grease a 9×5 loaf pan. In a large bowl, stir all dry ingredients very well. When the oven reaches the desired temperature, pour the liquid on top and stir until just evenly incorporated. Be sure not to mix too long or too vigorously. If desired, place pats of buttery spread along the top of the bread. Place on the middle rack and bake 45-55 minutes or until the loaf has risen, the top is firm, and a toothpick comes out clean from the center.
—> View Beer Bread Calories & Nutrition Facts <—
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I don’t have onion powder- do you think i can sub with garlic powder or just leave it out comepletely?
First comment!
You can easily leave it out. The bread recipe is pretty generous in terms of being able to play around with it. Someday I would like to try adding cinnamon and pumpkin pie spice and using pumpkin ale 🙂
Ok. Thanks! 🙂
I’ve never put cheese in my beer bread before… sounds good!!!!!
Interesting! Beer and cheese – reminds me of Welsh rabbit! I think I might try to make this gluten free, using gf beer. Nice idea 🙂
This is the first time I’ve seen date sugar called for in one of your recipes. I recently bought some date sugar and was wondering how versatile it is. Can it be used in your recipes that call for “your sugar of choice”? I would love to use it if I can.
I would definitely think so, but I’ve only tried it in the ones noted. You can always experiment, and please report back when you do!
OK, will do. I read that it doesn’t melt and so it not suitable for some things, but I’ll start trying it out and see how it goes.
This sounds delicious Katie, perfect with a hearty soup. Can’t wait to try, pinned! 😀
Can this bread be frozen once it’s baked?
I don’t see why not, but I haven’t tried it.
This is perfect for football season! Thanks for sharing 🙂
Anything with Dogfish Head beer in it would have to be good… 🙂 (We’ll be visiting them in a couple of weeks, really looking forward to that.) I’m curious to know if your nutrition facts are based on using the cheese or not. I’m assuming not, since you have listed it as an optional ingredient.
For nutrition calculations, optional ingredients are never included (unless specifically stated).
Enjoy Dogfish Head!
This is the easiest recipe for beer bread I’ve come across so far! Been meaning to make it for some time, thank you! 😀 x
I have never tried a beer bread before! This looks simple enough… I will have to give it a try. I like your pumpkin spice idea!